C. perfringens is widely distributed in feces, soil, air, and water. Contaminated meat has caused many outbreaks. Because C. perfringens spores sometimes survive cooking, they can germinate and produce toxin when cooked meat that is contaminated with C. perfringens is left at room temperature or even up to 60° C (140°F, as on a warming table) for a period of time. Outbreaks typically occur in commercial establishments and rarely at home.

Once inside the GI tract, C. perfringens produces an enterotoxin that acts on the small bowel. Only C. perfringens type A has been definitively linked to this food poisoning syndrome. The enterotoxin produced is sensitive to heat (> 75° C).

Mild gastroenteritis is most common, with onset of symptoms 6 to 24 h after ingestion of contaminated food. The most common symptoms are watery diarrhea and abdominal cramps. Vomiting and fever are unusual. Symptoms typically resolve within 24 h; severe or fatal cases rarely occur.

Diagnosis of C. perfringens food poisoning is based on epidemiologic evidence and isolation of large numbers of organisms from contaminated food or from stools of affected people or on direct identification of enterotoxin in stool samples.

To prevent disease, people should promptly refrigerate leftover cooked meat and reheat it thoroughly (internal temperature, 75° C) before serving.

Treatment of C. perfringens food poisoning is supportive; antibiotics are not given.

Was This Page Helpful?

Also of Interest

Test your
knowledge

There are 3 types of parasites: protozoa, helminths (worms), and ectoparasites such as scabies and lice. Parasitic infections due to protozoa and helminths are responsible for substantial morbidity and mortality worldwide. They are prevalent in which of the following?

Creating a Study Space on a Budget

Merck and the Merck Manuals

Merck & Co., Inc., Kenilworth, NJ, USA is a global healthcare leader working to help the world be well. From developing new therapies that treat and prevent disease to helping people in need, we are committed to improving health and well-being around the world. The Merck Manual was first published in 1899 as a service to the community. The legacy of this great resource continues as the Merck Manual in the US and Canada and the MSD Manual outside of North America. Learn more about our commitment to Global Medical Knowledge.